The best, moist blueberry muffins! Sweet without being overly sweet, bursting with juicy blueberries and a hint of vanilla and lemon. Simple and easy muffin recipe.
Course
Baking, Snack
Category
American
Prep Time15minutes
Cook Time35minutes
Total Time50minutes
Servings12Muffins
Calories327kcal
AutorElle
Ingredients
400gwhite spelt flour(Type 630)
1tablespoonbaking powder(phosphate-free)
175gunsalted butter,at room temperature
1package organic vanilla sugar(8g)
175gorganic beet sugar(or fine granulated sugar)
finely grated zest,from 1 organic lemon
4large eggs,at room temperature
200gnatural yogurt
300gfresh blueberries(or frozen, unthawed)
Method
Preheat the oven to 350°F / 180°C (160°C fan-assisted) and line a 12-hole muffin tin with paper cases.
In a large bowl, whisk together the flour and baking powder. Set aside.
Using a hand mixer or in the bowl of an electric stand mixer fitted with the paddle attachment beat together the butter, sugar, and vanilla sugar until pale and fluffy. Add the lemon zest and mix to combine. Then add the eggs, one at a time, beating well after each addition.
Using a spatula, gently stir in the flour mixture into the batter, alternating with spoonfuls of the yogurt until just incorporated. The batter will be quite thick. NOTE: Do not over mix!
Gently fold the blueberries into the batter.
Divide the mixture between the muffin cases (the batter will come to the tops of the paper liners).
Transfer to the preheated oven and bake for 35 minutes, or golden brown and a toothpick inserted into the centre comes out clean and the top forms some cracks.
Transfer to a cooling rack. Let cool in pan 5 minutes, then transfer muffins to a wire rack to completely cool. Or do as I do and enjoy them while they are still warm!
Notes
STORAGE: If you have leftover muffins, store them in an air tight container at room temperature for three days. In summer, I store them in the fridge. Freeze leftover muffins, sealed in a freezer bag, for up to 2 months.
You can make these with fresh or frozen blueberries – if you use frozen, do not thaw the blueberries.